I thought it would be good idea to highlight some vegetarian dishes to highlight healthy eating. I am not for giving up meat or anything else unless medically necessary but I do believe in moderation and incorporating a bit of everything in ones diet.
I try to make a vegetarian meal once or twice a week. Indian food is a great way to do so. I usually cook some beans or lentils as well as some delicious vegetables. I pair it with fresh whole wheat rotis and I am able to serve my family a delicious, well balanced meal.
So, the first one today is made with sweet peppers and potatoes. It is a very simple to make. I started with some oil and cumin seeds. I added onions, garlic and tomato sauce to the mix. Potatoes and peppers were next followed by a variety of spices.
This dish can be an entree or a side dish. It is perfect with any fish or meat…. but we are sticking to vegetarian options this week… another one to follow tomorrow.
- 2 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- ½ cup tomato sauce
- 2 large potatoes, cut into ½ inch squares
- 2 small sweet peppers, cut into ½ inch squares
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- 1 teaspoon garam masala
- ½ cup cilantro, chopped
Heat a wok like pan with the oil. Add the cumin seeds and cook on medium heat for 20 seconds. Add the onion and garlic. Saute for 2 to 3 minutes. Add the tomato sauce and saute for another 4 to 5 minutes on medium heat. Add the potatoes and peppers and mix well. Add the salt, turmeric, ground coriander, cayenne pepper and garam masala. Mix well and cook on a low heat with the lid on for about 20 minutes or till the potatoes are tender. Stir occasionally to make sure the vegetables don’t stick to the bottom. Take the lid off and turn the heat up and saute for 2 to 3 minutes. Check for seasonings and garnish with cilantro.